Name: Caribbean Jerk Salmon Bowl with Mango Salsa
Prep time: PT-487933H11M38S
Cook time: PT-487933H11M38S
Total time: 30 min
Cuisine: Caribbean
Ingredients: For the Salmon:; 1 lb wild-caught salmon filets (with skin, in one or several pieces); 1 tsp oil; 1 ½ tsp cumin; ½ tsp curry powder; ½ tsp chili powder; ½ tsp allspice; ¼ tsp cayenne pepper; ¼ tsp cinnamon; Pinch of sea salt; For the Mango Salsa:; 2 mangoes, peeled and diced; ½ large red onion, diced; 1 bunch fresh cilantro, chopped; 1 squeeze lime juice; 1 avocado (optional); For the Rice and Beans:; 2 cups cooked white rice; 1 (12 oz) can black beans, rinsed and drained

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Why You’ll Love This Recipe

This Caribbean Jerk Salmon Bowl with Mango Salsa is bursting with vibrant flavors that transport you straight to the tropics. The tender salmon, seasoned with a mix of spices, pairs perfectly with the sweet and tangy mango salsa, making it a delightful and healthy meal. Topped with creamy avocado (optional), black beans, and fluffy rice, this bowl is not only flavorful but also packed with nutrients. Ready in just 30 minutes, it’s an easy yet impressive dish for a weeknight dinner or a special occasion. Caribbean Jerk Salmon Bowl with Mango Salsa

Ingredients

1 lb wild-caught salmon filets (with skin, in one or several pieces)
1 tsp oil
1 ½ tsp cumin
½ tsp curry powder
½ tsp chili powder
½ tsp allspice
¼ tsp cayenne pepper
¼ tsp cinnamon
Pinch of sea salt
2 cups cooked white rice
1 (12 oz) can black beans, rinsed and drained
2 mangoes, peeled and diced
½ large red onion, diced
1 bunch fresh cilantro, chopped
1 squeeze lime juice
1 avocado (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Spices:
In a small bowl, stir together the cumin, curry powder, chili powder, allspice, cayenne pepper, cinnamon, and a pinch of sea salt. Rub the mixture over the salmon filets, covering both the meat and skin if desired.
Cook the Salmon:
Heat 1 tsp of oil in a skillet over medium-high heat. Add the salmon, starting with the skin side down. Cook for 3–5 minutes, then flip the salmon and cook for another 3–5 minutes on the meat side, until a brown crust forms from the spices.
Once mostly cooked, remove the skin, leaving just the meat in the pan. Break the salmon into small pieces and cook until fully cooked through, being careful not to overcook (salmon should not be translucent).
Make the Mango Salsa:
In a small bowl, combine the diced mangoes, red onion, cilantro, lime juice, and avocado (if using). Stir well and season with sea salt to taste.
Prepare Rice and Beans:
Stir the cooked rice and black beans together in a bowl. Add several pinches of salt and a tablespoon of water if needed for moisture.
Assemble the Bowl:
Divide the rice and beans between bowls. Layer with the salmon pieces and top with the mango salsa. Serve immediately and enjoy!

Servings and Timing

Servings: 4
Total Time: 30 minutes

Variations

Spicy Kick: Add more cayenne pepper or chopped jalapeños to the mango salsa for extra heat.
Vegetarian Option: Swap the salmon for grilled tofu or chickpeas for a plant-based version.
Rice Variations: You can use brown rice, quinoa, or cauliflower rice for a different base.
Add Greens: Top the bowl with a handful of mixed greens or spinach for extra veggies.

Storage/Reheating

Storage: Store leftover salmon and salsa separately in an airtight container in the fridge for up to 2 days.
Reheating: Reheat the salmon in a skillet over low heat, and warm the rice and beans in the microwave or on the stovetop. It’s best to keep the mango salsa fresh and add it just before serving.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.

Can I make the mango salsa ahead of time?

Yes, the mango salsa can be made ahead and stored in the fridge for a few hours or up to 1 day. The flavors will meld together, making it even tastier!

Can I use another type of fish instead of salmon?

Yes, you can substitute the salmon with other fish like tilapia, cod, or mahi-mahi, though the cooking times may vary depending on the thickness of the fish.

How do I know when the salmon is cooked?

The salmon is cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. It should be opaque and no longer translucent.

Can I use canned mango?

While fresh mango provides the best flavor and texture, you can use canned mango in syrup if fresh isn’t available. Just be sure to drain it well before using.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free, making it a great option for those following a gluten-free diet.

Can I freeze this dish?

You can freeze the cooked salmon and rice for later use. However, it’s best to enjoy the mango salsa fresh, as it doesn’t freeze well.

Can I make this dish spicy?

Yes, you can increase the heat by adding more cayenne pepper, using a spicier chili powder, or adding diced jalapeños to the salsa.

Conclusion

This Caribbean Jerk Salmon Bowl with Mango Salsa is a flavorful and vibrant dish that’s quick to make and full of tropical goodness. The spice-rubbed salmon, paired with the refreshing mango salsa, creates a perfect balance of heat and sweetness. Whether you’re looking for a healthy dinner or a light meal that feels indulgent, this bowl will become a go-to favorite!